Cambodian Amok Trei – Creamy Chicken Curry Steamed in Banana Leaves
Discover this easy-to-make, authentic Cambodian Amok Trei recipe featuring tender chicken in a creamy coconut curry sauce, steamed to perfection in fragrant banana leaves. Perfect for a quick dinner or an impressive dinner party dish. Enjoy the perfect balance of flavors and mouthfeel in every bite!
Allergens
Fish (Fish sauce)
Ingredients
- 6 large banana leaves, fresh or frozen 1 1/2 lbs boneless chicken thighs, cut into bite
- sized pieces 3 cups coconut milk, divided 2 tablespoons tamarind paste 1 tablespoon palm sugar 2 teaspoons fish sauce 1 teaspoon salt 1 teaspoon ground turmeric 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 cup chopped shallots 3 cloves garlic, minced 1 tablespoon grated ginger 2 teaspoons lemongrass paste 2 cups cherry tomatoes, halved Fresh cilantro leaves for garnish
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine chicken, half of the coconut milk, tamarind paste, palm sugar, fish sauce, salt, turmeric, and cayenne pepper. Mix well and set aside for 15 minutes to marinate.
- Heat a large skillet over medium heat. Add shallots, garlic, ginger, and lemongrass paste. Sauté until fragrant, about 2 3 minutes.
- Add the marinated chicken mixture to the skillet with the sautéed aromatics. Cook for 5 7 minutes or until chicken is cooked through, stirring occasionally.
- Remove from heat and stir in the remaining coconut milk and cherry tomatoes. Mix well and let the dish rest for a few minutes to allow flavors to meld.
- Lay banana leaves on a baking sheet, making sure they are large enough to wrap around the chicken mixture. Divide the chicken mixture evenly among the leaves, spooning it in the center of each leaf.
- Wrap each portion of chicken mixture in its own banana leaf, folding and twisting the edges to seal tightly. Place wrapped packets on the baking sheet and bake for 15 20 minutes or until fragrant and tender.
- Carefully open the banana leaf packets and garnish with fresh cilantro leaves. Serve immediately with steamed jasmine rice.
Chef’s Insight
For a more authentic experience, use fresh banana leaves if available. They can be found in Asian grocery stores or specialty markets.
Notes
This recipe is suitable for a standard diet. Adjust the cayenne pepper to your desired spiciness level.